Directions

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.

Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.

So delicious! And so quick to make! Perfect for a wholesome week night meal. I was concerned about the lack of seasonings, but due to the saltiness from the bacon, and the seasonings from the jar of sauce, it didn't need a single adjustment, and my kids ate two servings. We served this with thin whole wheat spaghetti and it paired beautifully.

This was a great base recipe for carbonara! All I did different was use Oscar Meyer Turkey bacon ( it's the best) because I can't eat pork, added 2 cups peas to the sauce and used 1/2 cup dry white white instead of water. I honestly didn't think it was going to come out as good as it did was pleasantly surprised. I only had the small rigatoni past, not spaghetti, and my husband and I actually preferred it as the sauce has somewhere to ooze out out of. Lol. He loved it. This was so easy it will definitely be a staple for us!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.